Ever taste a real chocolate éclair from a Parisian patisserie? If you have and would like to repeat that experience, or if you haven’t but would like to, keep reading.
These hot, steamy days of August, try this chilled, no-bake Chocolate Éclair Dessert. It tastes exactly like a chocolate éclair – or about as close as you will get without purchasing it from Fauchon Patisserie in Paris. Warning: super-high calorie alert.
While it takes almost no time to make – it does take time to chill – but it’s worth it. You can try many variations (sliced strawberries on top, chocolate instead of vanilla pudding, etc.) Best of all, no oven means it doesn’t heat up the house.
This recipe was given to me by a very close friend, no longer here. I remember her every time I make it.
Ingredients:
1 box graham crackers, 8 oz Cool Whip, 2 small boxes of vanilla pudding, 2 cups milk, 1 can milk chocolate frosting.
1. In a mixing bowl slowly stir 2 cups milk into the pudding mix until smooth. Fold in Cool Whip.
2. In a 9X13 pan place one layer of whole graham crackers. Spread 1/2 pudding mixture. Place another layer of graham crackers. Spread remaining pudding mixture. Place a layer of graham crackers on top. Spread frosting on top layer of crackers. Be sure to cover all the way to the edges to seal the dessert.
3. Cover with plastic wrap and chill in the refrigerator 6 hours or overnight. Slice and serve.
Moisture from the pudding mix expands the crackers creating a pastry or cake-like texture. The vanilla pudding and chocolate frosting add the flavors and creaminess of an éclair.
Invite some friends for evening dessert. Slice and serve with french press coffee. Parlez français.
Bon appétit.
You may also like Fruit Soup, No Cook Marinera & Pasta and Citron Pressé.
